Ingredients

 

5 large eggs

1/4 cup granulated sugar

1/3 cup granulated sugar

3/4 cup all-purpose flour

1 tsp gingerbread spice mix

1/2 tsp baking powder

3½ Tbsp milk

3½ Tbsp vegetable oil

2 teaspoons vanilla extract

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Filling

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1 13.4 oz jar Biscoff cookie butter

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Chocolate Ganache

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3.5 oz chocolate (semi-sweet)

1/2 cup (3.5 fl oz) heavy cream

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Instructions

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1 - Preheat the oven to 340°F.

 

2 - Separate the egg whites from the yolks.

 

3 - Whisk the egg yolks with 1/4 cup sugar until pale and thick.

 

4 - Beat the egg whites with 1/3 cup sugar until stiff peaks form (meringue).

 

5 - Gently fold the yolk mixture into the meringue using a spatula.

 

6 - Sift in the flour, gingerbread spice, and baking powder, folding gently.

 

7 - In a small bowl, mix the milk, oil, vanilla, and about 1/4 cup batter. Whisk well, then fold this back into the main batter.

 

8 - Spread the batter evenly onto a parchment-lined baking sheet.

 

9 - Bake for 25–30 minutes, until the sponge is lightly golden.

 

10 - Immediately flip the sponge onto a clean sheet of parchment, remove the old paper, flip again onto another sheet, then roll it up right away with the parchment inside. Let cool completely while rolled.

 

11 - Once cooled, gently unroll and spread the Biscoff cookie butter evenly.

 

12 - Roll it back up tightly, removing the parchment as you go.

 

13 - Place on a serving platter and prepare the ganache.

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Chocolate ganache

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1 - Place the chopped chocolate in a bowl.

 

2 - Heat the cream until just boiling. Pour over the chocolate in three additions, mixing well each time, until smooth.

 

3 - Chill in the freezer for about 10 minutes, until thick but spreadable.

 

4 - Spread over the cake with an offset spatula.

 

5 - Use a fork to create wood-grain lines.

 

6 - Decorate with holiday sprinkles or any decorations you like.

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